Blueberry Mascarpone Tarts

Fresh summer fruit in mascarpone tarts. Reading the Game of Thrones series has whetted my appetite for capon, lemon cakes, sweet wines, freshly baked bread and fruit tarts. Baked fruit tarts, savory ones, cheesy ones and fresh ones. There will recipes from the Seven Kingdoms and beyond for the next month as the new season of Game of Thrones begins. But first is blueberry mascarpone tarts. 

I thought I’d start with a tart that is made and ready in no time. This one is good for hot days and sparkling wines. For when you don’t have hours to spend in the kitchen, but still want a delicious dessert. The kind they might eat in warm Westeros or Dorne.

A crunchy crust holds up pillowy mascarpone cheese and whipped cream blended with lemon peel. Not Without Salt has a simple, melted butter tart crust that comes together in minutes and requires no chilling or rolling. (Her caramel walnut tart recipe is also plate scrapingly good). You can make it and eat in 30 minutes, which equals more time in the sun, less time indoors. 

Blueberry Mascarpone Fruit Tart

tart shell adapted from Not Without Salt

Tart Shell

1 cup (140 grams) flour
1/4 cup (40 grams) powdered sugar
pinch of salt
1/2 cup (113 grams) butter
1/2 teaspoon vanilla

Mascarpone Filling
1/2 cup (4 ounces) mascarpone cheese
1/2 cup (4 ounces) whipped cream, whipped
splash of vanilla
zest of one lemon
1 to 2 tablespoons (10 to 20 grams) powdered sugar, to taste (I prefer less sugar to bring out the tartness of the berries)

Glaze and Toppings
Fresh berries
juice of one lemon
2 tablespoon sugar

Melt butter, stir in vanilla. Mix sugar, flour and salt together. Add to butter mixture and mix. Divide dough and press into two 5″ tart pans or one 10″. Pierce crust all over with fork. Cook at 180 C (350 F) for 20 minutes until golden. Let cool when done.

While the crust is baking, whip the whipping cream until peaks form. Fold in mascarpone cheese, powdered sugar, lemon zest, and vanilla. Beat until firm peaks form. 

When tarts have cooled, divided filling between tarts and top with berries. 

In a sauce pan heat the juice of one lemon and sugar until sugar melts and the mixture boils for 1 minute. Stir frequently to avoid burning. Using a pastry brush, coat berries with the lemon glaze. Serve and enjoy. 

Tart shells and filling can be made ahead of time and assembled just before serving. Once assembled, the tart will stay firm and crisp for one day in the refrigerator. 

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